The phenotyping center at the Wisconsin Crop Innovation Center aims to develop new ways to measure plants and address novel questions about what factors influence crop performance.
The Wisconsin Seed Potato Certification Program, a 104-year-old program run by UW–Madison, is dedicated to supplying Wisconsin farmers with quality, disease-free tubers.
UW–Madison alumnus Gabriel Stulman is the celebrated owner of five successful restaurants in the West Village section of New York City. From cook to waiter to bartender to owner, he has done it all in a notably demanding industry. Founder of a culinary family in a foodie’s paradise, Stulman is one of our Big Apple Badgers — UW alumni making their mark in NYC.
The first Food Sovereignty Symposium and Festival will be March 10 to 12. It focuses on how communities manage their food systems while celebrating indigenous, local and regional foods.
Have you noticed that more and more restaurants are featuring great-tasting, locally sourced foods on their menus? Now, through a UW–Madison horticulture initiative called “Seed to Kitchen,” chefs on the culinary cutting edge are working with plant breeders to grow produce with specific flavor characteristics their customers will love.
Square Harvest allows consumers to order exactly what they need from small, local farms and food producers, marrying computer technology with small-batch food production.
The crop's full genetic code was just deciphered by a team of researchers led by UW–Madison horticulture professor and geneticist Phil Simon.
Educational garden programs improve not just the health and well-being of children, but the choices they make regarding fruits and vegetables.
Chancellor Rebecca Blank challenged students to create a 90-second video showing how they’re living the Wisconsin Idea. The prize: tickets to a men’s basketball game.
Expansion of cattle pastures has led to the destruction of huge swaths of rain forest in Brazil, home to the world's largest herd of commercial beef cattle. But a new study led by the University of Wisconsin–Madison's Holly Gibbs shows that market-driven "zero deforestation agreements" have dramatically influenced the behavior of ranchers and the slaughterhouses to which they sell.